I absolutely love squash, and there are so many yummy things you can make with acorn squash this time of year.  Thanks to a friend who reminded me about this gluten-free recipe today, I am already planning my next grocery store trip to make sure I have all the ingredients to make this tasty, fragrant dish.  

Chicken, Peaches & Acorn Squash

Ingredients

2 small acorn squash
4 garlic cloves, minced
2 T olive oil, divided (the recipe calls for canola or vegetable oil but I use olive oil)
4 skinless boneless chicken breasts (the original recipe calls for 4 chicken drumsticks and 4 bone-in skinless chicken thighs)
1/4 c packed brown sugar
1 T minced fresh rosemary (or 1 tsp dried rosemary, crushed)
1 tsp salt
1 can (15-1/4 ounces) sliced peaches, not drained

(Serves 4)

Directions

  1. Slice the squash by cutting it in half lengthwise and then widthwise into 1/2 inch slices, discarding the seeds and ends.
  2. Place squash in an ungreased 13 x 9 inch baking dish.
  3. Add garlic and 1 T oil.  Mix together to evenly cover all the pieces.
  4. Brown chicken in a large skillet with the remaining oil.
  5. Add chicken on top of the squash.
  6. Mix together the sugar, rosemary and salt, then sprinkle it over the chicken.
  7. Bake uncovered at 350° for 45 minutes (make sure you baste it with the pan juices a couple of times).
  8. Remove from the oven and pour the entire contents of the canned peaches on top.
  9. Bake for an additional 15 minutes or until chicken is thoroughly cooked.

 

 

Valerie is a God-fearing coach’s wife and stay at home mom of five bright-eyed little ones.   She is the original founder of A Nation of Moms, a “one-stop shop” blog-azine of resources and advice for all moms who, like Valerie, just needed a little help.